Pulling out the spices from traditional chai allows you to infuse that delicious spice blend into all kinds of baked goods and other types of recipes!

It’s easy to make, too, and chances are you already have most of the ingredients in your spice cabinet. I’ll show you where to find the rest and pretty soon you’ll be using this spice blend all over the place like I do!

What is chai spice?

Chai spice, if you've never had it, is like the exotic, more interesting cousin to pumpkin pie spice. I'm not quite tired of pumpkin pie spice, but after making homemade chai spice, I think my pumpkin spice might be pushed to the back of the cabinet this year.

I'm not sure why it took me so long to jump on the chai spice train. Maybe because I've never actually drank chai tea until I found an herbal version recently?

NOW I SEE WHAT ALL THE FUSS IS ABOUT.

And P.S. It's amazing with a splash of heavy cream in it. You're welcome.

What is in Chai Spice?

• Cinnamon - What’s not to like about cinnamon? It adds a delicious sweetness to dishes without the need of sugar.
• Cloves - This spice adds a slight punch and depth to dishes. It’s great for holiday baking too!
• Cardamom - Adds a fresh, citrusy taste to both sweet treats and savory delights, a must-have in both Indian and Middle Eastern cuisines.
• Ginger - Zesty and bold, ginger adds a fiery kick to dishes, whether it's in a stir-fry or a gingerbread cookie.
• Coriander - One of my most used spices, coriander adds citrusy flavor to spice blends, meats, and curries.
• White pepper - Gentler than black pepper but it still adds a little bite.
• Sea salt - Adding salt brings out the flavors in this blend, so don’t skip it!

How to Make Chai Spice

This mix is beyond easy! Simply add all of the ingredients into a small lidded container (like a half pint sized mason jar) and shake until thoroughly combined.

I've got a REALLY, REALLY great recipe using this homemade chai spice coming up next week, so whip up a batch so you've got it ready to go!

And PSST... this would be a great little neighbor/friend/stylist/teacher/foodie gift with a recipe to go with it!

How to Store Chai Spice

Store at room temperature in a sealed container.

Ways to use Chai Spice Blend

This spice blend is perfect to add to baked goods or creamy drinks that want to mimic that amazing chai tea flavor.

Here's some recipes using this spice blend:

Chai-Spiced Golden Milk

Chai Maple Roasted Butternut Squash

Loaded Chai Caramel PopcornSaveSaveSaveSaveSaveSave

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Chai Spice Mix Recipe

Yield: Makes about ⅓ cup

Prep Time: 5 minutes

Total Time: 5 minutes

This homemade chai spice blend is the new pumpkin pie spice. Just sayin'.

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Ingredients

Toggle ingredient group

• 3 Tablespoons cinnamon
• 1 ½ Tablespoons ground cloves
• 1 Tablespoon ground cardamom
• 1 Tablespoon ground ginger
• 1 ½ teaspoons ground coriander
• ½ teaspoon white pepper
• ¼ teaspoon sea salt

Instructions

1. Add all of the ingredients into a small lidded container (like a half pint sized mason jar) and shake until thoroughly combined. Store at room temperature.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post How to Make Chai Spice Mix appeared first on Perry's Plate.

You'll love this Tomato Egg Curry

It’s a pantry-friendly hero: just eggs, tomatoes, and a few warm spices you probably already own. In under 30 minutes, you’ve got a protein-packed, gluten-free dinner that tastes like you simmered it all day.

Serve it with fluffy rice or warm naan, shower it with fresh cilantro, and add a squeeze of lime for brightness. Just be ready for people to ask for seconds. Or secretly stash leftovers in the fridge for your lunch the next day.

Egg Curry Ingredients

• Coconut oil, or other heat-safe oil
• Onion
• Ginger
• Garlic
• Green chilies (fresh or canned)
• Ground coriander
• Turmeric
• Cayenne pepper (more if you want it spicier)
• Ground cumin
• Canned tomatoes
• Salt
• Hard-boiled eggs
• Coconut milk
• Garam masala
• Lemon or lime juice
• Fresh cilantro
• Your choice of side (cauli rice, jasmine rice, quinoa, flatbread)

How to make Egg Curry

1. First, boil your eggs.

Like I said, this is a great use for leftover hard-boiled, eggs, but boiling fresh ones is easy -- especially in an Instant Pot.

I cook 6-7 eggs for 4 min at high pressure in my Instant Pot, release the steam immediately, and put them in an ice bath.

I like to cook them just BARELY underdone so they stay soft in the curry. No one likes chalky, overdone eggs. Ew.

This is a great step to do ahead of time, too.

2. Brown those onions.

The more color you get on those onions, the more sweetness you'll add to the curry. It's worth the effort, I promise.

Caramelizing onions never ceases to amaze me. It's one of nature's best magic tricks.

3. Add the spices.

One technique that frequently appears in Indian recipes is "blooming" the spices in hot oil. Letting the spices simmer in the pan makes their flavors more robust. Don't skip this step either!

4. Blend and add the tomatoes.

Instead of using tomato sauce, this recipe uses a big can of tomatoes that is blended up. I wouldn't recommend using tomato sauce or your sauce won't have the same consistency and may have a stronger "tomato-y" flavor.

Adding the tomatoes like this will also help to deglaze your pan in case some of those spices have started to stick. They'll loosen up quickly with a quick stir.

5. Nestle the eggs into the sauce cut-side up.

I feel like this is self explanatory.

It also reminds me of high school when we'd go to a diner at 10:30 PM, order mozzarella sticks and pretend they're in a hot tub party together. 

Wait, you didn't do this?

6. Add the exciting things.

Like a drizzle of coconut milk, a sprinkle of garam masala, some lime juice, and a showering of cilantro. *drool*

Want to know a secret? That's actually finely chopped kale, not cilantro. When I was literally photographing this recipe, I went to grab the cilantro AND FOUND NONE IN THE FRIDGE.

So, I improvised. I don't recommend using kale, though, unless you're also in a pinch while photographing egg curry. 

And serve! That's it!

Any questions? I usually get asked these questions, so I'll answer them right here for you.

Egg Curry Recipe variations

Sure! If egg curry isn't your thing, then use chopped chicken, fish, or a can of chickpeas to keep it meatless. The curry sauce itself is pretty versatile.

If you use chicken or fish, sear them at the beginning, remove them from the pan, then add them back in at the end after the sauce is finished cooking.

Tips for making Egg Curry (Indian style)

• Place the eggs cut side up to keep them intact.
• Let your spices simmer in the pan to make their flavor more robust.

Making Boiled Egg Curry ahead of time

Curry (like chili and other heavily-spiced dishes) are sometimes better after a day or two. This easy egg curry reheats well and is just as delicious eaten later.

If you're looking for a freezer meal, try freezing jars of the curry sauce and then reheating it with some fresh hard-cooked eggs.

What to serve with Tomato Egg Curry

• Roasted Cauliflower Rice is my favorite (as shown in the pics). I buy the frozen riced cauliflower at Costco and throw it on a pan in the oven. Easy peasy.
• Steamed jasmine rice
• Quinoa
• Flatbread, like naan
• With some Curry Roasted Cauliflower if you're avoiding grains

Storing Egg Curry

Store your leftover egg curry in a container for up to 3 days in the fridge.

How to freeze Indian Egg Curry

I wouldn’t freeze boiled eggs, I mean why would you since they’re so easy to boil! Instead try freezing jars of the curry sauce and then reheating it with some fresh hard-cooked eggs.

How to reheat Indian Egg Curry

I recommend reheating your curry on the stovetop on medium until heated thoroughly.

More like this Indian Egg Curry Recipe

I've got a few more Indian-style recipes on my site that our family loves! 

• Instant Pot Indian Chicken Curry is probably my favorite. It's also another recipe adapted from the cookbook I mentioned above!
• Indian-Inspired Butternut Squash Soup is DELIGHTFUL. It's a great option for a meatless, light dinner.
• Slow Cooker Indian Beef is a unique recipe because beef isn't as widely eaten in India. Beef can handle a lot of spices and Indian spices are delicious with beef, too!
• Mulligatawny is another soup that we love! It's a great home for leftover chicken & rice, too.SaveSaveSaveSave

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Indian Egg Curry Recipe FAQs

Indian Egg Curry Recipe

Yield: 6 servings

Prep Time: 25 minutes

Cook Time: 35 minutes

Egg Curry is an easy, meatless Indian-style curry! Creamy hard cooked eggs simmered in a lovely spiced tomato gravy makes a comforting vegetarian meal any night of the week.

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Ingredients

• 2 Tablespoons coconut oil, or other heat-safe oil
• 1 large onion, diced
• 1 Tablespoon minced peeled ginger
• 1 Tablespoon minced peeled garlic
• 1 Tablespoon minced green chilies (fresh or canned)
• 1 ½ Tablespoons ground coriander
• ¾ teaspoon turmeric
• ¼ teaspoon cayenne pepper (more if you want it spicier)
• ½ teaspoon ground cumin
• 1 28-ounce can tomatoes, pureed with liquid
• 1 ½ teaspoons salt, or to taste
• 6-7 hard-boiled eggs, peeled and halved
• 1 cup full-fat coconut milk
• ½ teaspoon garam masala
• Juice of 1 lemon or lime
• ¼ cup chopped fresh cilantro
• Your choice of side (cauli rice, jasmine rice, quinoa, flatbread)

Instructions

1. Heat oil in a large, wide skillet or saucepan over medium-high heat.
2. Add onions and cook until they begin to brown, 4-6 minutes. Reduce heat to medium and continue cooking until browned, 8-10 minutes.
3. Stir in ginger, garlic, and chilies; cook for 2 more minutes. Stir in coriander, turmeric, cayenne, and cumin. Cook for 2-3 more minutes, stirring continuously. If the mixture is getting too hot or sticking/scorching, add ¼ cup of water and stir things around.
4. Puree the tomatoes (with juices) in a blender, then pour it in to the pan. Add salt and mix well. Reduce heat to low, cover and simmer, stirring occasionally, 8-10 minutes.
5. Place halved eggs, cut-side up, in a single layer in the pan. Spoon sauce on top of eggs and simmer, uncovered, for 5 more minutes.
6. Drizzle the coconut milk over the curry and shake the pan a little to spread it around.
7. Remove from heat. Sprinkle with garam masala and lime juice. Cover and let it stand for 5 minutes.
8. Garnish with cilantro and serve with cauliflower rice, quinoa, or flatbread.

Notes

1. You may use a fresh serrano chile, a small jalapeno, or a Tablespoon of diced green chiles in this. If you'd like it spicier, leave the seeds in or add some sriracha or crushed red pepper flakes as a garnish.
2. This recipe is lightly adapted from Easy Indian Cooking by Suneeta Vaswani

Recommended Products

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  Eat Well Premium Foods - Garam Masala Spice Blend 4 oz

Nutrition Information

Yield 6 Serving Size 1.5 cups curry
Amount Per Serving Calories 272Total Fat 22gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 7gCholesterol 218mgSodium 761mgCarbohydrates 12gFiber 4gSugar 6gProtein 10g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Easy Indian Egg Curry appeared first on Perry's Plate.